• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.938-944
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• 1999

Response surface methodology (RSM) was used for monitoring the changes of Hunter's color and organoleptic colors of roasted doraji tea with variations in threonine concentration of soaking solution and roasting condition. In soaking and roasting processes based on the central composite design with variations in threonine concentration of soaking solution, roasting temperature and roasting time, coefficients of determinations $(R^{2})$ of the models were above 0.87 (p<0.05) in Hunter's color parameters and organoleptic color. Hunter's color L value of roasted doragi tea was maximized in 0.09% threonine concentration of soaking solution, $142.37^{\circ}C$ and 21.94 min in roasting condition. Hunter's color a value of roasted doragi tea was maximized in 1.24% threonine concentration of soaking solution, $154.01^{\circ}C$ and 28.59 min in roasting condition, minimized in 1.67% threonine concentration of soaking solution, $137.61^{\circ}C$ and 24.62 min in roasting condition, Hunter's color b value of roasted doragi tea was maximized in 1.10% threonine concentration of soaking solution, $154.72^{\circ}C$ and 27.12 min in roasting condition. The maximum quality of organoleptic color of roasted doragi tea was soaked in 1.25% threonine concentration, and roasted at $141.81^{\circ}C$ for 34.14 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.735-740
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• 2014

The study investigated the roast color formation properties of ginseng upon soaking in threonine/sucrose solution followed by roasting. To determine operational parameters, including threonine concentration ($X_1$, 0.1~0.9%), sucrose concentration ($X_2$, 1.0~3.0%), and roasting temperature ($X_3$, $130{\sim}170^{\circ}C$), response surface methodology was applied to monitor color properties, including brown color intensity, Hunter's colors, and organoleptic color. Coefficients of determinations ($R^2$) of the models were above 0.8758 (P<0.05) in terms of brown color intensity and Hunter's color parameters. Brown color intensity of roasted ginseng extract was maximized in 0.70% threonine and 2.32% sucrose soaking solution under roasting conditions of 25 min at $166.03^{\circ}C$. a values of roasted ginseng were maximized in 0.74% threonine and 2.19% sucrose soaking solution under roasting conditions of $165.40^{\circ}C$. b values of roasted ginseng were maximized in 0.61% threonine and 2.28% sucrose soaking solution under roasting conditions of $159.16^{\circ}C$. The maximum organoleptic color score of roasted ginseng extract was 7.27 in 0.53% threonine and 1.01% sucrose soaking solution under roasting conditions of $146.96^{\circ}C$.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.47-52
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• 2007

Quality evaluations of seasoning chicken wing treated with pine needles during storage of 6 days at $4^{\circ}C$ were assessed. Seasoning chicken containing 0.5-1.3% (w/w) pine needle during storage at $4^{\circ}C$ was allowed to the growth of Staphylococcus aureus. pH values of seasoning chicken containing pine needles after 6 days of storage were not significantly different (p>0.05) than those of the controls. The rate of drip loss on seasoning chicken containing pine needles after 24 hr of storage was significantly different (p<0.05) than that of the controls. Sensory scores of seasoning chicken containing 0.8-1.3% pine needles for odor and flavor were in the "liked more" to typical category during storage of 6 days at $4^{\circ}C$. For odor and flavor scores, seasoning chicken containing 1.0-1.3% pine needles compared to the controls and other treatments increased during storage days due to fresh odor of pine needles. Seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were no significantly different levels (p>0.05) of Hunter color $L^*$ values compared to controls. Hunter color $a^*$ and $b^*$ values of seasoning chicken containing 0.5-1.3% pine needles after 6 days of storage were significantly different (p<0.05) than those of the controls.

• Food Science and Preservation
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• v.16 no.6
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• pp.884-892
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• 2009

We determined the chemical changes occurring in oil after exposure to high temperatures for various periods of time. Alterations in the chemical parameters of oil after heating for 30, 60, 90, and 120 min at 120C were investigated. The study involved cold-pressed perilla oil (CPPO), virgin perilla oil (VPO), and commercial heat press-extracted perilla oil (CHPEPO), and we assessed quality properties such as Hunter's color values, browning color intensity, acid value, conjugated dienoic acid level, peroxide value, total phenolic content, electron-donating ability, and fatty acid concentration. Hunter L values were higher for CPPO than for VPO or CHPEPO, whereas browning color intensity was greatest for CHPEPO. Peroxide value data showed higher levels of oxidation products in CPPO than in VPO or CHPEPO, whereas conjugated dienoic acid level was most increased in CHPEPO. The content of total phenolics and electron-donating ability were higher in CHPEPO than in CPPO or VPO. After thermal treatment, fatty acid content was most altered in CPPO; in particular, the level of polyunsaturated fatty acids dropped significantly. Hunter L value, acid value, conjugated dienoic acid level, and peroxide concentration also increased whereas Hunter a and b values, browning color intensity, and total phenolic content were decreased in perilla seed oils after thermal oxidation treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.591-595
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• 1998

Browning chracteristics were investigated for Chicory roots(Cichorium intybus L.) when roasted at different conditions of 120 to $180^{\circ}C$ in temperature and 10 to 40min in time. The soluble solid of water extracts obtained from roasted Chicory roots increased slowly with increasing roasting temperature and time, but it decreased above $160^{\circ}C$. The contents of reducing sugar and amino-type nitrogen in aqueous extracts obtained from roasted Chicory roots decreased rapidly with increasing the roasting time and temperature. Browning color intensity in aqueous extracts of roasted Chicory roots increased with increasing the roasting temperature and time, Hunter's color L and b values of Chicory powder decreased with increasing the roasting temperature and time, while Hunter's color a and ${\Delta}E$ values continuously increased with increasing the roasting temperature and time.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.11
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• pp.1599-1607
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• 2004

This study examined the effects of pre-slaughter fasting, chasing stress and chiller ageing on objective meat quality, and their relations to the proteome profile of longissimus muscle using 20 male Korean native black pigs. Treatments were composed of two levels of pre-slaughter feed withdrawal, two levels of pre-slaughter stress and four chiller ageing times. A 15 min chasing stress immediately prior to slaughter significantly (p<0.05) decreased detectable levels of $\mu$-calpain activity during rigor development and chiller ageing, but did not have any direct effect on objective meat quality. On the other hand, pigs fed until the morning of slaughter resulted in significantly (p<0.05) higher hunter L* value and cooking loss than those which received an 18 h feed withdrawal prior to slaughter. Cooking loss and hunter L* value were constant during 7 d of chiller ageing, followed by significant increases at 14 d. The fed animals showed a significantly (p<0.05) higher hunter a* value at both 3 and 7 d, while the other group maintained a stable redness for 7 d. WB-shear force was not affected by the pre-slaughter treatments, but had significant (p<0.05) linear reduction from 1 to 7 d. A gelbased proteome analysis was performed on selected animals for low and high hunter L* values at 1 d. Ten and five spots had greater than two-fold spot densities for the low and high hunter L* groups, respectively. The ten spots included chain A, deoxyribounclease I complex with actin, heat shock protein 27 kDa, a protein similar to cardiac $Ca^{2+}$ release channel, and myosin heavy chain, while the five spots included chain A aldehyde dehydrogenase, glycerol-3 phosphate dehydrogenase, and hemoglobin alpha chain. In general, feeding until the morning of slaughter resulted in more desirable meat color, but appeared to reduce palatability due to increased cooking loss. Proteome analysis demonstrated that various proteins were concomitantly involved in the determination of final meat color. The most noticeable observation in the current study was that various isoforms for a particular protein differed in degradation and/or expression rate depending on meat quality.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.374-382
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• 2012

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.380-386
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• 2000

Electron beam (EB) was applied to study the sterilizing techniques for powdered red pepper and ginger by determining their quality over gamma radiation (GR) from the microbiological and organoleptic points of view. The samples showed high microbial loads, such as $10^5{\sim}10^6\;CFU/g$ in total aerobic bacteria, negligible levels in yeasts & molds and $10^2\;CFU/g$ in coliforms. EB irradiation at 5 kGy resulted in the reduction of microbial loads by 2 to 3 log cycles, thereby decreasing the levels of total bacteria to $10^2{\sim}10^3\;CFU/g$ and resulting in negative in coliforms. Decimal reduction doses $(D_{10})$ value on the initial bacterial loads in red pepper were $1.50{\sim}1.54\;kGy$ in EB and $1.68{\sim}1.80\;kGy$ in GR, while powdered ginger showed $1.30{\sim}2.27\;kGy$ in EB and $1.45{\sim}2.77\;kGy$ in GR, respectively. EB and GR showed a similar effect on microbial decontamination for both samples. Microbial populations in stored samples for 4 months at room temperature were not remarkably different from the initial loads in all samples. Irradiation caused little changes in Hunter's color parameters, but that were changable during storage. Sensory evaluations on color and odor of powdered samples indicated that no significant differences were observed among the all samples compared. These results revealed that EB irradiation at optimal dose levels for microbial control was not detrimental to the sensory quality of powdered red pepper and ginger.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.1-9
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• 2014

This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter's color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at $259.52{\mu}{\ell}/mg$, $0.44{\pm}0.01$, $15.29{\pm}0.04mg$ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities.

• Food Science and Preservation
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• v.16 no.3
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• pp.454-458
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• 2009

The effect of UV-C irradiation on microbial growth and quality of red pepper powder during storage was examined. Red pepper powder was irradiated with doses of 27, 54, or $108\;kJ/m^2$ and stored at $20^{\circ}C$ for 4 weeks. UV-C treatment of red pepper powder decreased the populations of total aerobic bacteria and Bacillus cereus in proportion to radiation dose. In particular, total aerobic bacteria and B. cereus populations decreased by 1.03 and 0.90 log CFU/g after irradiation at $108\;kJ/m^2$, respectively, compared with control values. UV-C irradiation caused negligible changes in the Hunter color L, a, or b values. Sensory quality results on red pepper powder were not significantly different between treatments. Therefore, UV-C irradiation can be used to inhibit microbial growth in red pepper powder, without impairing quality during storage.